Special beef roast with coconut milk (Serves 6)

Today we treat you to a super delicious recipe that is certain to satisfy the palates of our beef loving friends. In this beef roast we have tested the noval use of coconut milk instead of routinely used coconut slices which we found to significantly enhance the flavor of this dish. So why wait, enter your cooking lab and test this new protocol :-)

For marination

Beef 2 lbs, cut to small bite size pieces
Turmeric powder ½ tsp
Lemon juice 1 tsp
Salt as needed

Marinate the beef with the above ingredients for 30 minutes at room temperature. Pressure cook this for 3 whistles and reduce flame to low-med and cook for another 8 more minutes. Switch off flame and allow the pressure to release by itself. You dont need to add water as the meat will ooze out lot of liquid during the cooking process. Set aside.

For roasting beef

Red Onions 2 big, chopped
Ginger 1’ piece, chopped
Garlic 5 cloves, chopped
Curry leaves 2 sprigs
Green chilly 3 nos, chopped
Red chilly powder 2 tsp
Corinader powder 5 tsp
Garam masala 1 ½ tsp
Fennel seed powder 1 tsp
(perumjeerakam)
Black pepper powder 1 tsp
Thick coconut milk ½ cup
Coriander leaves a handful, chopped
Salt as needed
Oil 2-3 TBSP

Preparation

Heat oil in a pan (med high) and sauté the chopped onions until golden brown in color. Now throw in the ginger, garlic, curry leaves and green chillies and sauté for another few more minutes. Once the raw smell goes off, add the chilly powder, coriander powder, garam masala, fennel seed (perumjeerakam) powder, black pepper powder. Saute this until raw smell from powders are gone and everything is blended well. Now add ½ cup thick coconut milk. Reduce flame to medium and let the coconut milk gets reduced to ¾ volume. Add the coriander leaves and the cooked beef. Mix well and roast the beef till a black-brown color. Do a taste test and add more salt, if needed. Delicious beef fry is ready, but to add more taste we like to add sliced onions at this stage and sauté for 5 more minutes. Enjoy this with steaming hot rice and moru curry (Yogurt gravy)..

Tips

If you prefer add chopped coconut slices along with sautéing onions
Make sure you roast the beef until it fetches a black-brown color as in the picture
Adjust the heat as per your taste, as the taste of this dish is mainly from the blend of heat from green chilly, red chilly powder and pepper powder

Easy Beef Kabab (Serves 6)

Eventhough generally a grilled dish, our recipe given below does justice to the Persian meaning of kabab which is" fried meat". Kabab is a generic term used to designate a wide variety of meat dishes in Southwest and Southasia and has now found its way to almost all the countries worldwide. The traditional meat for kabab is lamb, but depending on local taste or taboos it may be any meat and vegetarian foods like tofu and paneer. The fried version is much more easier and quicker to make and has the qualities of a grilled kabab..

Beef 1 lb
Yogurt ¼ cup
Red onions ¼ cup, finely chopped
Ginger 1 tsp, finely chopped
Bread slices 2 slices
Red chilly powder 1 tsp
Garam masala ¼ tsp
Cumin powder a pinch
Oil 1 tsp + more for frying

Pre cooking instructions

Strain the yogurt using a cheese cloth or tea dust strainer to remove all the liquid out. Keep aside
Soak the bread slices in little water, leave for 2 minutes. Squeeze out the water and mash well with your palms. Keep aside.

Mince the meat well using a blender (Grind well, even if you are using prepacked ground beef).

Preparation

In a medium size bowl, mix together, minced meat, yogurt, chopped onions, mashed bread, red chilly powder, garam masala, cumin powder, ginger and salt. Mix well to combine and add 1 tsp oil. Mix well. Keep this in room temperature for 5 minutes. Now take a tablespoon full of the mixture and roll it between your palms to get a cylindrical shape (the size of individual pieces can vary according to your choice, medium size the better). Repeat the same with the entire mixture.

Heat oil for frying and when hot enough add the rolled kababs and deep fry them until brown. You can serve these on skewers by sequentially arranging the kababs between diced onion and tomatoes ....

Tips
 
You can substitute beef with chicken or lamb
Instead of deep frying, kababs can be baked. Pre heat oven to the maximum. Arrange the kababs in a baking sheet and bake until you get a dark brown color on all sides

Recipe courtsey: Asianet cookery show